Pickled Beets

Pickled Beets
Print Recipe
Pickled Beets
Print Recipe
  1. In a large pot, cook the unpeeled beets until fork-tender (do not overcook).
  2. Cool and then remove the skins.
  3. Slice about 1/4-inch thick or cut into cubes.
  4. Pack snuggly into the canning jars (be careful not to bruise).
  5. In a large saucepan, combine the sugar, water, vinegar, ground cloves, allspice, cinnamon and whole cloves; bring to a boil and simmer for about 10 minutes. No sugar granules should remain.
  6. Quickly pour over the beets in the jars, leaving 3/4-inch headspace. The liquid should go no further than the shoulder of the jar.
  7. Process the jars in a boiling water bath for 12 minutes.
Recipe Notes

Summer 2016

Making them for a second time today, August 24, 2016. So good! Laura (G.) loves these.  🙂

Recipe from Food.com.

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